7 cups broccoli florets, chopped into 1-to 2-inch pieces
Salt
2 tablespoons extra-virgin olive oil
3 green onions, finely sliced
3 garlic cloves, minced
1 can garbanzo beans, drained
1 teaspoon grated lemon zest
1/2 teaspoon paprika
2 tablespoons fresh lemon juice
Black ground pepper
Bring 1/2 cup water to boil in a heavy, large skillet over medium-high heat. Add the broccoli to the skillet and season lightly with salt. Cover and cook until the broccoli is just crisp-tender and the water just evaporates, about 3-4 minutes. Transfer the broccoli to a serving dish.
Add the olive oil to the same skillet. Add two-thirds of the onions and all the garlic. Saute until fragrant, about 1 minute. Add the garbanzo beans and saute until they are golden brown, about 4 to 5 minutes.
Stir in the lemon zest and paprika. Return the broccoli to the skillet and stir to combine. Sprinkle with lemon juice and cook until broccoli is heated through. Sprinkle with the remaining onions and season with salt and pepper to taste. Return contents of pan to serving dish and serve.
- Recipe courtesy of Jeanne Kelley's book Blue Eggs and Yellow Tomatoes